2006-11-14 08:20:09 · 19 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Deep Fry it it will be so moist it wont even taste like turkey
2006-11-14 08:22:26 · answer #1 · answered by fortyninertu 5 · 0⤊ 0⤋
I put my turkey for 24 hrs. on a basic brine
Then I roasted for the first hour at a higher temp then lower it to 325* until done. Do not over cook the turkey is the most common mistake, once the turkey has reach an inside temp of 165-170 turn the oven off and take turkey out cover with some foil and let stand for at least 10/15 minutes. The turkey will continue cooking and it will reach 175/180 in temp which is perfectly done.
2006-11-14 08:31:09 · answer #2 · answered by wanna_help_u 5 · 0⤊ 0⤋
I have been a Chef for over 10 years and this is a very common question and very easily answered. After you have cooked ANY meat, you have to let it rest. Now depending on the size of the meat, resting time will vary. The reason for this is simple. When you cook meat (which is high in protien), the meat goes into a state of "shock". All of the juices in the meat rush to the center. If you take that piece of meat right off the grill or out of the oven and cut it open, all the juices rush out. Then your meat will be very dry because all the juices are gone. If you take the same piece of meat and let it rest, the juices evenly distribute throughout the meat. So after cooking the turkey, place a towel or aluminum foil over the turkey for about 15 minutes and then cut. Enjoy!
2006-11-14 09:13:58 · answer #3 · answered by mike 1 · 1⤊ 0⤋
Cook in oven for the minimum time listed for the weight or just until the little popper pops, then turn off heat and let sit in oven until ready to serve (the turkey is hot enough to continue cooking for 15-20 minutes after heat is shut off, and it does not over cook). Also, my grandmas 2 secrets was she NEVER stuffed the turkey, this can slow down cooking! Stuffing was always made in a pan. She would cut up small onions (like in half) and celery stalks, and pack them in cavity before baking. They give off flaver and steam! She also would baste constantly as the turkey cooked (with tin foil over it). Remove tin foil/baste/replace tinfoil, etc. Then for like the last 30 minutes she would remove the tin foil and continue basting to brown the skin.......
Her is what she basted with:
2 sticks oleo or equal butter
1 tblsp. poultry season
2 chicken boulion cubes
1-2 cans any beer (no lite beer)
put all in a sauce pan and melt butter/cubes, baste away!
2006-11-14 08:32:34 · answer #4 · answered by carlawcmi 1 · 1⤊ 0⤋
Cook it breast side down for the 1st hour you can go up to 2 if you have a larger Turkey, then flip it over and cook the rest of the way with the breast side up. I know it sounds funny to do it that way, but I do it every year and always get complements on how moist and juicy my turkey is.
2006-11-14 08:25:18 · answer #5 · answered by Melanie M 1 · 1⤊ 0⤋
I have found that adding a little water to the bottom of the pan helps keep the bird juicier, along with regular basting. I also take a stick of butter and rub the bird with it instead of basting with juices about every third time I baste. If this is not your cup o' tea, then you can always go out and find a ?Turkey Bag?. It should be easy enough to find(by the foil, I think.)
2006-11-14 08:27:21 · answer #6 · answered by scion 2 · 1⤊ 0⤋
I use a covered roasting pan and put about an inch of water in the bottom of it. Every 30 minutes, baste the turkey with the juices from the bottom of the pan.
If your turkey is so large that the top of the breast hits the top of the pan, cover it with tin foil so that it won't stick.
2006-11-14 08:24:24 · answer #7 · answered by ktan_the_siren 2 · 0⤊ 0⤋
I am soaking my Turkey in a bottle of bourbon, (take the turkey out of the plastic and put in a big trashbag pour in bourbon) let it soak for a couple of days - cook with all the juices o wowie... dont' worry about alcohol because it all burns away during cooking......
2006-11-14 08:40:09 · answer #8 · answered by kahlerbh 2 · 0⤊ 0⤋
Baste with beer, baste often, cook at lower temp for a longer time. Make a dome of aluminum foil, it'll hold in the juices more and help it cook -- an evtra bonus.
2006-11-14 08:23:56 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Roll thawed, washed turkey in two long sheets of heavy duty foil, pinch edges, shut securely. Before end of baking time you can open foil a little to brown. This always leaves them very tender and juicy. (to add--- I take one piece foil wrap lengthwise the other across turkey) Good luck!
2006-11-14 08:35:30 · answer #10 · answered by Anonymous · 0⤊ 0⤋
Cook breast down for the first 3/4 of the cooking, then turn it over to brown.
Lots of basting too!
2006-11-14 08:28:33 · answer #11 · answered by Gardenclaire 3 · 0⤊ 0⤋